GMA: Incredible Melted Ice-Cream Cake

ByABC News via via logo

— -- This recipe changes the meaning of ice-cream and cake. Now it’s ice-cream in cake.

The recipe for the Incredible Melted Ice-Cream Cake is available right on this page. Simply scroll down the page for directions.

Try other recipes for cakes, bars and frostings from Anne Byrn’s book, The Cake Mix Doctor. We’ve posted several recipes below. Simply click on following recipe titles and the full recipe will appear.

Lethal Peppermint Chocolate Cake

Peppermint Buttercream Frosting

Banana Cake with Quick Caramel Frosting

Peanut Butter Chocolate Bars

Chocolate Marshmallow Frosting

Chocolate Ganache

Ingredients for the melted ice-cream cake:

*The following recipe will serve 16 very happy guests. It takes about 5 to 7 minutes to prepare the cake. It will take between 38 to 42 minutes to bake it. Vegetable oil spray for misting your cake pan and flour to dust it 1 package (18.25 ounces) plain white cake mix2 cups melted ice cream, (a quality brand and flavor of your choice. “The Cake Doctor” prefers Ben & Jerry’s Cherry Garcia). 3 large eggsChocolate Marshmallow Frosting (see recipe for frosting below or click here)

Directions for the melted ice-cream cake:

1. Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix, melted ice cream and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the with the rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sids of the bowl again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan — 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and inert it onto a small rack so that the cake is right side up to complete cooling. 30 minutes or more.

4. Meanwhile, prepare the Chocolate Marshmellow frosting, or another frosting that would go well with the flavor or the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.

* Store this cake in a plastic cake saver or under a glass cake dome at room temperature for up to one week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

The Cake Mix Doctor, c. 2000

ABC News Live

ABC News Live

24/7 coverage of breaking news and live events